Chicken and Vegetable Curry Recipes

Ingredients :

2 chicken breasts, skinned

1 small onion, roughly chopped

2 tsp mild curry powder

1/2 tsp minced fresh or ground ginger

2 tbsp water

250ml chicken stock

1/2 medium carrot, thinly sliced

1/2 green pepper, seeded and roughly chopped

90g French beans, sliced

1 tbsp cornflour (cornstarch)

2 tbsp water

1 tbsp cashew nuts or slivered almonds

1. Preheat the grill to medium.

2. Cut chicken breasts into cubes.

3. Grill the chicken until tender but cooked through - about 7 minutes.

4. Set chicken aside, loosely covered, and keep warm.

5. In a saucepan over medium heat, combine the onion, curry powder, ginger and 2 tbsp of water.

6. Cook, stirring constantly for 3 minutes.

7. Add the chicken stock and vegetables.

8. Bring to the boil, reduce heat and simmer for 15 minutes, or until the vegetables are just tender.

9. Remove from heat.

10. Mix the cornflour and 2 tbsp of water to a smooth paste.

11. Add to the saucepan and stir in.

12. Return to the heat and bring to the boil, stirring constantly, until the mixture thickens.

13. Reduce heat and simmer for 2 minutes.

14. Add chicken and nuts, mix well and heat through.

15. Serve on a bed of boiled brown rice or wholemeal macaroni.

Serves 2 - 4

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